Cheesy Potato and Ham Casserole
Cheesy Potato and Ham Casserole is a great way to use up leftover ham! Made from scratch with no MSG or creamed soup. Just real ingredients.
I have seen a lot of recipes for some delicious looking potato and ham casseroles, but inevitably, they all use a can of cream of chicken (or some other creamed soup).
I try to avoid creamed soups in a can, since I don't think they're healthy. Additionally, my mom is allergic to MSG (mono sodium glutamate), which is found in all creamed soups except the Healthy Choice (and that one tastes terrible!).
So, I made up my own recipe for this yummy, comfort food! I can't claim that this cheesy casserole is healthy-- but everything is from scratch, and there is nothing processed in it. (Plus, when is comfort food healthy?)
Packed full of potatoes and ham, covered in a cheese sauce, this recipe is a huge hit with my kids! I've also used the recipe when I needed to take a meal to someone.
Cheesy Potato and Ham Casserole pairs well with green beans or very green spinach salad.
📖 Recipe
Cheesy Potato and Ham Casserole
Cheesy Potato and Ham Casserole is a great way to use up leftover ham! Made from scratch with no MSG or creamed soup. Just real ingredients.
Ingredients
- 6-10 medium potatoes**, chopped
- ½ lb cooked ham, chopped
- 4 tablespoon butter
- 1 medium onion, chopped
- 4 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups milk
- 3 cups shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees. Place the chopped potatoes and ham in a 13x9" casserole dish.
- Melt butter and saute onion for about 3 minutes.
- Add the flour, salt and pepper. Cook and stir constantly until it's bubbly. Remove from heat.
- Stir in the milk. Return to heat and heat until boiling, stirring constantly. Boil 1 minute and then remove from heat.
- Stir in the cheese until it's melted.
- Pour over the ham and potatoes, stirring a little to make sure the sauce is over all of the ham and potatoes.
- Bake for an hour and 15 minutes.
Notes
** Number of potatoes will depend on their size. Just start chopping and throw them in the 9x13 pan until the pan is about ¾ full.
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Nutrition Information
Yield
8Serving Size
8 ServingsAmount Per Serving Calories 552Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 83mgSodium 1023mgCarbohydrates 59gFiber 5gSugar 3gProtein 25g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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This sounds great! Just one question - do you cover the casserole or bake it that long with no cover? I'm a cover-er from way back, so just wanted to ask!
Deb, I don't cover it while baking, but you could. I just prefer the top to get nice and golden brown- if you do cover it, just uncover the last 15-20 minutes, and it should be great.
That 's exactly what I'll do...thanks Jamie!
No problem, Deb!
Stephanie, I hope you'll try it and come back to let us know what you think!
My husband would LOVE this!
Jamie, thanks for popping over and linking up. I hope to see you again soon. Cheers
Thanks, Carole! I linked up at your Food on Friday party- thanks for the invite!
Jamie, just lovely. It would be great if you linked in to Food on Friday: Potatoes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers